Jam Plotters. — Cut some sponge cakes into halves, spread
them over with Jam, moisten the edges, and stick them
firmly together. Make a batter, using white wine in place
of milk, add the well-whipped whites of three eggs, dip the
cakes into it, and fry them in boiling butter✪ Jam Plotters. When well
browned, drain the fritters, dredge over with icing sugar,
and glaze them under a salamander or in the oven. Arrange
the fritters on a folded napkin or a lace-edged dish-paper
on a hot dish, and serve.
Jam Ice. — Dissolve loz. of isinglass in 1 breakfast-cupful of
boiling water. Empty a pound pot of Jam into a basin with
1 pint of cream, and beat well ; pass the mixture through a
J am — continued.
fine hair sieve, sweeten with 4 table-spoonfuls of caster sugar,
and strain in the juice of one lemon✪ Jam Ice. When the isinglass
is nearly cold, mix it with the other ingredients, and whisk
them till they begin to thicken. Turn the mixture into a
mould, pack it in ice, and leave it for a few hours. Dip
the mould in warm water, wipe it, and turn out the contents
on to a fancy dish.
Jam Pudding1. — (1) Cut three slices of stale household bread
about lin. in thickness, trim off all the crusts, and cut the
slices into small rounds with a tin cutter ; spread half of
them over with blackberry Jam and the remainder with
apricot Jam, or any other kind may be used; place them
in alternate layers in a deep dish. Put 1 wineglassful each
of sherry and brandy into a basin, and mix with them the
strained juice of one lemon, and sugar to taste. Pour the
liquor over the bread, and leave until it is all absorbed.
Beat well the yolks of five eggs, pour them in a saucepan
with lqt. of milk, sweeten to taste, and stir over a slow fire
until thickened ; then move it off. Blanch about 2 table-
spoonfuls of sweet almonds, and split them lengthwise each
into three or four pieces. Stick the almonds over the top
of the soaked bread, pour over the custard, and let it get
cold before serving.
Fig. 975. Jam Pudding.
(2) Prepare a rich suet crust, butter a pudding-basin, line
it with some of the crust, and roll the remainder out very
thin. Spread a layer of black-currant or plum Jam at the
bottom of the basin, then put in a thin flat of the crust ; over
that spread another thick layer of Jam, add another flat of
paste, and so on till the basin is full, making the last layer
of crust. Tie a pudding-cloth over the basin, plunge it into
a saucepan of boiling water, and boil quickly for two or three
hours, keeping up the supply of water. When cooked, untie
the cloth, place a hot dish over the pudding, then quickly
reverse the positions and take off the basin, thus leaving the
pudding on the dish. Serve the pudding while hot. ✪ Jam Pudding
Page 148 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Jam Fritters. — Cut some sponge cakes into halves, spread them over with Jam, moisten the edges, and stick them firmly together. Make a batter, using white wine in place of milk, add the well-whipped whites of three eggs, dip the cakes into it, and fry them in boiling butter. When well browned, drain the fritters, dredge over with icing sugar, and glaze them under a salamander or in the oven. Arrange the fritters on a folded napkin or a lace-edged dish-paper on a hot dish, and serve.
Jam Ice. — Dissolve loz. of isinglass in 1 breakfast-cupful of boiling water. Empty a pound pot of Jam into a basin with 1 pint of cream, and beat well ; pass the mixture through a
J am — continued.
fine hair sieve, sweeten with 4 table-spoonfuls of caster sugar, and strain in the juice of one lemon. When the isinglass is nearly cold, mix it with the other ingredients, and whisk them till they begin to thicken. Turn the mixture into a mould, pack it in ice, and leave it for a few hours. Dip the mould in warm water, wipe it, and turn out the contents on to a fancy dish.
Jam Pudding. — (1) Cut three slices of stale household bread about lin. in thickness, trim off all the crusts, and cut the slices into small rounds with a tin cutter ; spread half of them over with blackberry Jam and the remainder with apricot Jam, or any other kind may be used; place them in alternate layers in a deep dish. Put 1 wineglassful each of sherry and brandy into a basin, and mix with them the strained juice of one lemon, and sugar to taste. Pour the liquor over the bread, and leave until it is all absorbed. Beat well the yolks of five eggs, pour them in a saucepan with lqt. of milk, sweeten to taste, and stir over a slow fire until thickened ; then move it off. Blanch about 2 tablespoonfuls of sweet almonds, and split them lengthwise each into three or four pieces. Stick the almonds over the top of the soaked bread, pour over the custard, and let it get cold before serving.
Fig. 975. Jam Pudding.
(2) Prepare a rich suet crust, butter a pudding-basin, line it with some of the crust, and roll the remainder out very thin. Spread a layer of black-currant or plum Jam at the bottom of the basin, then put in a thin flat of the crust ; over that spread another thick layer of Jam, add another flat of paste, and so on till the basin is full, making the last layer of crust. Tie a pudding-cloth over the basin, plunge it into a saucepan of boiling water, and boil quickly for two or three hours, keeping up the supply of water. When cooked, untie the cloth, place a hot dish over the pudding, then quickly reverse the positions and take off the basin, thus leaving the pudding on the dish. Serve the pudding while hot.
Records on this page
Jam PlottersJam IceJam Pudding